Italian Wedding Soup

Categories: soups

Ingredients

• 6 (10-1/2-ounce) cans condensed chicken broth
• 6 cups water
• Meatballs, optional (see recipe below)
• 4 cups fresh chopped escarole
• 3/4 cup grated Parmesan cheese
• 2 eggs, beaten
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• =============================
• Meatballs for Italian Wedding Soup:
• =============================
• Yields about 6 dozen mini meatballs
• 1/2 pound lean ground beef
• 1/2 pound hot Italian sausage, casings removed
• 1 egg
• 1 small onion, minced
• 1/2 cup Italian-seasoned bread crumbs
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. In a large soup pot, bring the chicken broth and water to a boil over high heat. If meatballs are desired, carefully add them to the broth and cook for 5 to 7 minutes, or until no pink remains.

2. Reduce the heat to medium-low, add the escarole, and cook 4 to 5 minutes, or until tender. Stir in cheese then gradually stir in beaten eggs, forming strands. Serve immediately.

3. Meatballs for Italian Wedding Soup:

4. Yields about 6 dozen mini meatballs

5. =========

6. meatballs:

7. In a large bowl, combine all the ingredients; mix well then shape into 1-inch meatballs using a 1/2-teaspoon measure.

8. Add the meatballs to the soup and cook as directed above.

9. Instead of cooking the meatballs in the soup, they can be sautéed in a skillet for 5 to 10 minutes, until browned, before adding to the soup. It’s your choice! For a nice finishing touch, sprinkle each bowl with freshly grated Parmesan cheese.

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